These hash brown egg cups are packed with protein for on-the-go mornings to keep you full all day! Whether they're served with a salad for lunch, rice for dinner, or as part of an Easter brunch, everyone loves these savory breakfast bites!
Prep Time: 25 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 50 minutesminutes
Servings: 12
Ingredients
20ounceshash browns , thawed
Egg filling
8large eggs
1teaspoonkosher salt
¼teaspoonground black pepper
½cupsharp cheddar cheese
4slices bacon, cooked and crumbled
For serving
Chives or parsley
Hot sauce
Instructions
Preheat the oven to 400°F. Spray a muffin pan with non-stick spray and set aside. Prepare ingredients.
Fill each cup about 2/3 of the way full with the hash browns and press the sides in, so the bottom and sides are covered. Bake for 20 minutes, or until the edges are golden brown.
In a bowl, whisk together eggs, salt and pepper. Stir in cheese.
Turn oven down to 350°F. Fill the center of the potato cups with the egg mixture. If you’d like more cheese, you may add more here. Then sprinkle the bacon on top.
Bake for 12-15 minutes or until the eggs are set. Remove from oven and top with chives or parsley. Drizzle with hot sauce if desired.
Notes
Variation:
Instead of whisking the eggs, add a cracked egg into each cup.
Sauté onions, bell peppers and mushrooms and add to the egg mixture.